Soak 300 g of roughly chopped bread in 700 g of water for approx. 1 hour. Puree the mass for approx. 30 seconds at the highest speed (preferably using a Robot Coupe Blixer or similar). Stir in 200 g of smoothBrot mix with a whisk. Put the mass in a lined loaf tin (approx. 25.5 x 11.5 x 7 cm) and cover with clingfilm. Bake in the steam oven at 115°C, 100 % steam for approx.90 minutes. At the end of the regular baking time, measure the core temperature (min.90°C). Leave the finished loaf to cool down in the tin, remove from the tin and serve.